118 Preparation of Test Flour from Wheat Samples for Sedimentation Test

Methods Type: Generic Methods
Key data
Analyte: Sedimentation (Test Flour Preparation)
Matrix: Wheat
Year of Approval: 1972
Scope: Applicable to whole wheat
Principle: The test is based on the production of a "break" flour whose composition depends strongly on the moisture content of the wheat when it is ground; this dependence is least with soft, low protein wheats and is greatest with hard, high protein wheats.


The Sedimentation Test for wheat requires a special grinding method; wheat samples at a standard moisture content are ground by crushing through corrugated rolls followed by sieving through a standard sieve.


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